Our interpretation of a widespread international grape. The short passage in french oak barriques makes this wine elegant and lasting. Its name takes ispiration from the Subasio Montain whose fresh winds convey more intensity to the typical mineral and fruity aromas such as honey, peach and violet.
Classification: Umbria I.G.T.
Grape varieties: 70% Chardonnay 30% Grechetto
Average production per year: 6000
Altitude of the vineyards: 300 metres a.s.l.
Soil typology: stony soil of medium texture
Training system: Spurred cordon
Production per hectare: 60 Q.li
Planting density: 5000 plants per hectare
Harvest period: First days of settember
Maturation and aging: In stainless steel containers. Part of the Chardonnay is fermented in french oak barriques
Alcohol content: 14% Vol.
Colour: Intense ruby-red with a slight garnet hue
Nose: Fruity, green apple, peach skin and yellow fowers
Palate: Pleasant and persistent, slightly sapid
Food Pairing: The Viognier grape conveys elegance. I suggest it with white truffle, fish, refined cheese. It’s for connoisseurs. Wonderful fresh with appetizer. Fantastic pairing with meat terrine, white meat, galantina, but also with smoken salmon, quiche or cream cheese flan, like ricotta served with mashed pears.
Marilena Badolato
Ideal service temperature: 10-12°C
